Egg Butter
Ingredients
Directions
Prepare the fat
Melt the lard and tallow together in a saucepan, heating the lard to 60°F (15°C).
Make the egg butter
Beat the egg whites and yolks together for 15 to 30 minutes.
Mix the beaten eggs with the melted lard and tallow.
Heat the mixture, allowing it to boil for 15 to 30 minutes.
Transfer the mixture to a tank and stir constantly as it cools.
Once cooled, mix in salt using a butter machine.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lard
- Provides fat that gives the butter its rich, smooth, spreadable body.
- Eggs
- Egg proteins set on heating and help emulsify the fat into a stable spread.
- Tallow
- Adds firm fat that helps the butter set and keeps its texture consistent.
The step that matters
Heat the mixture and boil it. Boiling the egg and fat mixture cooks the egg proteins so the emulsion sets firm and stable. Heating too little may leave it runny, while stirring while it cools keeps the fat from separating.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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